These Orange Creamsicle Cupcakes combine a soft, citrus-infused cake with a smooth orange buttercream that always reminds me of a classic creamsicle. I love how refreshing and nostalgic they taste, making them perfect for warm days or anytime I want a bright, uplifting dessert.
Why You’ll Love This Recipe
I enjoy this recipe because the cupcakes stay tender and fluffy, and the orange flavor comes through naturally from fresh zest and juice. I also like how easy the frosting is to whip up, yet it feels like something from a bakery. This is one of my favorite desserts when I want something light, citrusy, and cheerful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cupcakes:
1 3/4 cups all-purpose flour
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon orange zest
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
Orange Buttercream:
1 cup unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon orange zest
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
pinch of salt
Directions
I preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
I cream the butter and sugar together until the mixture becomes light and fluffy.
I add the eggs one at a time, mixing well after each addition.
In another bowl, I whisk together the flour, baking powder, and salt.
I add the dry mixture to the wet mixture in two additions, alternating with the milk.
I stir in the orange zest, orange juice, and vanilla extract until the batter is smooth.
I divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
For the frosting, I beat the butter until creamy, then gradually add the powdered sugar.
I mix in the orange zest, orange juice, vanilla, and salt until the frosting becomes fluffy.
I allow the cupcakes to cool completely before frosting them generously.
Servings And Timing
This recipe makes 12 cupcakes.
Prep time is about 20 minutes, and baking time is 18–20 minutes, giving a total time of around 40 minutes.
Variations
I add a swirl of white and orange frosting when I want a creamsicle-style look.
I replace half the milk with sour cream for extra moist cupcakes.
I fold in mini white chocolate chips when I want added sweetness.
I switch orange for tangerine or blood orange for a different citrus profile.
Storage/Reheating
I store the cupcakes in an airtight container at room temperature for up to two days or refrigerate them for up to five days. If refrigerated, I let them warm to room temperature before serving so the frosting softens. Unfrosted cupcakes freeze well for up to three months, and I thaw them completely before frosting.
FAQs
How can I make the orange flavor stronger?
I increase the amount of zest or add a small amount of orange extract for a stronger citrus punch.
Can I use bottled orange juice instead of fresh?
I can use bottled juice, but I find fresh juice and zest give a much brighter flavor.
Can I prepare these cupcakes in advance?
I often bake the cupcakes a day ahead and frost them the next day. They hold up well.
Can I make this recipe as a cake?
Yes, I pour the batter into an 8-inch cake pan and bake it for about 25–28 minutes.
Why are my cupcakes dense?
I avoid overmixing the batter and always use room-temperature butter to help incorporate air.
Conclusion
I love baking these Orange Creamsicle Cupcakes because they deliver a soft, citrus-filled cake topped with a creamy orange frosting that feels comforting and nostalgic. They always turn out bright, flavorful, and perfect for sharing. If you’d like, I can also create a printable recipe card or convert the measurements to metric.
These Orange Creamsicle Cupcakes feature soft, citrus-infused cake topped with creamy orange buttercream frosting. Inspired by the nostalgic frozen treat, they’re light, refreshing, and perfect for sunny days or cheerful gatherings.
Total Time:40 minutes
Yield:12 cupcakes
Ingredients
Cupcakes:
1 3/4 cups all-purpose flour
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon orange zest
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
Orange Buttercream:
1 cup unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon orange zest
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to wet ingredients in two additions, alternating with milk.
Stir in orange zest, orange juice, and vanilla extract until smooth.
Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick comes out clean.
For the frosting, beat butter until creamy. Gradually add powdered sugar.
Mix in orange zest, orange juice, vanilla, and salt until fluffy.
Cool cupcakes completely before frosting generously.
Notes
Use fresh orange zest and juice for the best flavor.
Room temperature ingredients help create a smoother batter.
Frosting can be tinted orange or swirled for visual appeal.
